Name: Nachos with Guacamole
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 500 grams corn tortillas, cold, for the tortilla chips; 3 tablespoons Extra Virgin Olive Oil Inés®; 1 teaspoon coarse salt, for the guacamole; 4 black pepper, for the guacamole; 3 serrano chiles, chopped, for the guacamole; 1 lime, only the juice, for the guacamole; 3 sprigs spearmint, leaves, for the guacamole; 1/4 bunches cilantro, leaves, for the guacamole; 3 avocados, ripe, for the guacamole; 2 tablespoons Extra Virgin Olive Oil Inés®, for the guacamole; 1/2 cups sour cream, reduced fat; 1/2 cups black beans, cooked, without broth; 1/2 cups red onion, in strips; 1/2 cups cherry tomato, in halves; 1/2 cups yellow corn, cooked, without broth; 1/4 cups cilantro, finely chopped; BBQ sauce, for serving; Jalapeño chile, ideal for nachos, to accompany

Preparation

25 mins

15 mins

Low

For the tortilla chips: Use scissors to cut the tortillas into triangles, then place the tortillas on a baking tray and pour in the Extra Virgin Olive Oil Inés®, mix well to coat the tortillas and spread over the surface. Bake the tortilla chips at 180 °C for at least 15 minutes or until the tortilla is crispy; remember to open the oven occasionally to move the chips for even toasting. Once ready, set aside. For the guacamole: Place the coarse salt and whole pepper in a molcajete, press hard until you obtain a powder. Then, add the serrano chili, lime juice, mint leaves, and cilantro. Continue pressing to achieve a puree. Finally, add the avocado pulp and finish mixing with the rest of the ingredients. You should obtain a guacamole with a smooth and creamy consistency. Set aside.